Restaurant La Volière
The little historical note
Housed in one of the two 17th-century pavilions that mark the entrance to the park, the terrace available to guests takes its name from its original purpose: the aviary. Built with a metal mesh structure, the château used to keep rare birds in the aviary.
The aviary has been refurbished to welcome visitors and has kept its original dimensions. The wire netting has been replaced by climbing roses whose stems form a multicoloured and fragrant grating in the flowering season.
Maria Rodriguez, chef at La Volière restaurant at Château Ainay-Le-Veil
After the success of the 2023 season, chef Maria Rodriguez, a specialist in French and world cuisine, returns for a new season at the Château Ainay-le-Veil restaurant. She will be in charge of culinary creations for visitors to this emblematic site.
About María Rodríguez
After studying law in Venezuela, she decided to change careers. At the end of the 1990s, she moved to Paris to join the Ritz-Escoffier School, a unique place in the world where "savoir-faire à la française" is taught to professionals to the point of excellence. She then returned to Venezuela, where she managed two restaurants.
Having returned to France over ten years ago, she has a wealth of prestigious experience to her name. She has worked at such temples of gastronomy as Brasserie des Confluences in Lyon with Michelin-starred chef Guy Lassausaie (Meilleur Ouvrier de France and one Michelin star), Brasserie Chavant in Grenoble and Rouge in Ireland. She was also part of the culinary creation of Le Petit Boudoir at Château des Ayes.
Today, she is devoting herself to preparing her next culinary project: creating gastronomy at La Volière. She imagines new recipes working with vegetables, cheeses, lentils, fruit and wines from the Centre-Val de Loire region, while proposing a revisited and exotic cuisine. Some dishes will bear witness to her Italian-Latin-American origins, allowing guests to travel back and forth to magical places around the world.
His culinary creations include Carpaccio of heirloom tomatoesand the Veal fillet, short jus and purée with smoked carrotand Prawn Risotto with Parmesan Emulsionand its famous white fish ceviche with sweet potato purée and plantain crisphis extraordinary Cheescake with salmon, lime and coriander powderas well as his Fresh melon soup with cured ham chips and his Gaspachos revisitedamong many other things to discover.
Guests of La Volière restaurant will also have the opportunity to taste La Curda beer, a creation of chef Maria Rodriguez.